1/4 c Olive oil

1/4 c Shallot; finely chopped

1/2 c Fish stock

1 c Tomatoes; chopped

1/2 ts Fresh thyme; chopped

Or 1/4 teaspoon dried thyme 1 ts Fresh basil; minced

Or 1/2 teaspoon dried basil 1 lb Turbot; cut in chunks

Or halibut or whiting filets 1 ts Lemon rind; grated

2 tb Lemon juice

1/4 c Fresh parsley; minced

Recipe by: Rodale's Basic Natural Foods Cookbook Heat oil in a large saucepan, then add shallots and saute, stirring constantly, until wilted. Add stock, then cook for 1 minute. Stir in tomatoes, thyme, basil, and fish and cook over medium heat for 7 to 8 minutes, or until fish is opaque. Add lemon rind, lemon juice, and parsley Toss with hot pasta.